C H E F !
dARK ANd LIGhT THE GREEDY GOOSE’S BEN PALMER SHOWS US HOW TO CREATE A RICH, FRUITY AND ELEGANT CHOCOLATE MOUSSE…
Owner and chef at The Greedy Goose in Plymouth, and head of the kitchen at Glazebrook House Hotel in South Brent, Ben Palmer certainly knows his stuff when it comes to creating the perfect after dinner dessert. So we were thrilled when he shared the recipe for this scrummy chocolate mousse with Crumbs. He says: “The idea for this particular dessert came from Garett, my pastry chef at The Greedy Goose. I told him I wanted something rich and chocolatey, which looks stunning yet isn’t too heavy at the end of a meal. This is what we came up with, and it tastes delicious, particularly when served with a sweet Black Muscat.”
MANJARI CHOCOLATE MOUSSE SERVES 8
INGREDIENTS 200g Manjari chocolate (or a rich fruity dark chocolate of your choice) 6 egg yolks 76g caster sugar 75ml espresso (if you'd like a plain chocolate, simply replace this with water) 350g double cream METHOD 1 Line your moulds (two bread tins work nicely) with three layers of cling film, or you can use eight individual bowls or portion size moulds. 2 First, whisk the double cream to a three-quarters whipped stage (this is just before the cream will hold a shape, but it still has a lot of body). Then, store the cream in the fridge or a cool place. 3 Take the egg yolks and then whisk in half the sugar until you’ve
created a sabayon. (If you have a KitchenAid, use the whisk attachment for this.) 4 Gently melt your chocolate over a boiling pan of water and, once melted, leave it in a warm place for later use. 5 In another pan, boil the espresso and remaining sugar to 105C. Once boiled, and your egg yolks have reached sabayon, slowly add the espresso syrup to the sabayon. 6 Mix on a slow speed and then, once all the syrup has been added, increase the speed to create a pâté à bombe (the base of the mousse). Then add the melted chocolate to the mix. Mix this in at a slow speed to prevent splashback. 7 Now the chocolate is incorporated into the mix, slowly add the pre-whipped double cream to the mix and combine. 8 Once the cream has combined, evenly pour the mixture into the moulds, or use a piping bag if needed. 9 Set in the fridge for 2-3 hours and portion up as required. The Greedy Goose, Plymouth PL1 2AE; thegreedygoose.co.uk
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